Gebratene Ente
(Roasted Duck)

Duck is a traditional Christmas day meal. It is usually roasted and often filled with fruits, such as apples, oranges, and/or prunes. Common herbs and spices used are salt, pepper, marjoram, and mugwort. It is commonly served with red cabbage, dumplings or boiled potatoes, and a gravy.

Prepare the duck by washing it inside and out. If there is any bag of innerds, remove it and discard. Dry the duck inside and out. Season the duck with salt in the inner cavity.

You will need a roasting pan with a rack. Rinse the roasting pan on the inside with water. Do not dry. Place the duck on the rack with its back down. The duck will cook for 1 3/4 hours.

1/2 hour into the baking time, skim off the fat that has collected in the pan. Once the remaining juices in the pan begin to brown, add some hot water
to the bottom of the pan - the water should not touch the duck. Baste the duck occasionally with the liquid in the pan. As soon as the pan dries up, add more water. Do this throughout the baking period.

Cut the apple into wedges. Sprinkle these and the prunes with sugar.

About 20 minutes before the end of the baking time, remove the duck from the oven. Transfer the duck to a plate. Pour the pan dripping through a sieve into a cooking pot.

Return the duck to the roasting pan. Place the apple wedges and prunes in the inner cavity of the duck. Tightly close the opening either by using small skewers or by sewing it closed. Return the duck to the oven.

10 minutes before the end of the baking time,
raise the oven temperature to
450° F.

5 minutes before the end of the baking time, brush the duck with honey. Bake until the honey has become crispy.

The pan drippings will become the base for the sauce.
Begin heating this up over medium heat. Combine the flour and 2 tablespoons cold water. Slowly drizzle this into the sauce, whisking so that no lumps form. Bring the sauce to a boil. Season with salt and pepper.